Sanjeev Kapoor

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Khajur Ghughra  Recipe

Sweet fried pastries with intriguing date and coconut filling.

This is an exclusive website recipe.

Preparation Time : 31-40 minutes

Cooking time : 31-40 minutes

Servings : 4

Khajur Ghughra

Main Ingredients

Refined flour (maida), Semolina (rawa/suji)





Level Of Cooking



  • Refined flour (maida)
    1 cup
  • Semolina (rawa/suji)
    1 1/2 tablespoon
  • Ghee
    4 tablespoons
  • Salt
    a pinch
  • Milk
    1/4 cup
  • Stuffing
  • Dates seedless chopped
    1 cup
  • Coconut scraped
    1/2 cup
  • Cashewnuts chopped
  • Almonds chopped
  • Green cardamom powder
    1/2 teaspoon


Step 1

Sieve maida into a bowl. Add rava, salt and ghee and mix with fingertips till mixture resembles breadcrumbs. Knead into semi-soft dough with milk and sufficient water.

Step 2

Once the dough is ready, cover it with a damp cloth and keep it aside for half an hour. For stuffing, roast scraped coconut in a thick-bottomed kadai till lightly browned.

Step 3

Add dates, cashewnuts, almonds and green cardamom powder and mix well. Let it cool. Divide into sixteen portions. Knead the dough once again and divide into sixteen small balls.

Step 4

Roll out each ball into a circle, place a portion of the filling. Apply a little water on edges, and start folding the edges inwards in small twists to form a tight seal.

Step 5

Heat sufficient ghee in a kadai and deep-fry the ghughras on medium heat till crisp and golden brown.

Step 6

Drain onto an absorbent paper and allow to cool before storing in an airtight container.

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